Researchers trying to understand wheat-related health problems have found new clues to how the grain's proteins, including gluten, change when cooked and digested. They report in ACS' Journal of Agricultural an ...

(Phys.org)—An international team of researchers has succeeded in genetically altering wheat seeds to prevent the production of gluten in subsequent plants. The effort focused, the team writes in their paper ...

Researchers at the Universitat Politècnica de València have obtained new products fermented with probiotic bacteria from grains and nuts - what is known as plant-based or vegetable "milks" - which are an ...

Strong new biochemical evidence exists showing that the cereal grain sorghum is a safe food for people with celiac disease, who must avoid wheat and certain other grains, scientists are reporting. Their study, ...

No clear evidence exists to support the idea that celiac disease is increasing in prevalence because farmers are growing strains of wheat that contain more gluten. That's the conclusion of an article in the ...

Beer tested in a new study, including some brands labeled "low-gluten," contains levels of hordein, the form of gluten present in barley, that could cause symptoms in patients with celiac disease (CD), the ...

Scientists are reporting an advance toward development of a pill that could become celiac disease's counterpart to the lactase pills that people with lactose intolerance can take to eat dairy products without ...

(PhysOrg.com) -- The market for gluten-free food, touted as a cure for all ills, has grown by double digits in the past five years. But are such health claims half-baked? Maya Jerath, MD, PhD, the director ...

A popular belief that specific dietary changes can improve the symptoms of children with autism was not supported by a tightly controlled University of Rochester study, which found that eliminating gluten and casein from ...

Cereals are good for you, supplying the body with carbohydrates, proteins and vitamins. Yet some people are intolerant to the gluten protein they contain. Now, researchers are developing new recipes for tasty, ...

Recent research findings indicate a possible connection between virus infections, the immune system and the onset of gluten intolerance, also known as coeliac disease. A research project in the Academy of Finland's Research ...

The occurrence of gluten intolerance in the Finnish population has doubled in the past twenty years. In the early 1980s, about one per cent of adults in Finland had gluten intolerance, but the figure has since gone up to ...

Findings from a new study of 141 adults add to an ongoing medical debate over which patients with symptoms of celiac disease should go on a gluten-free diet. Published in ACS' Journal of Proteome Research, the study conclu ...

For adults and children diagnosed with celiac disease, the only treatment is a gluten-free diet, which can be very challenging. Gastroenterologists at Rush University Medical Center are conducting a new study to see if mind/body ...

Gluten

Gluten (from Latin gluten, "glue") is a protein composite found in foods processed from wheat and related grain species, including barley and rye. It gives elasticity to dough, helping it to rise and to keep its shape, and often giving the final product a chewy texture.

Gluten is the composite of a gliadin and a glutelin, which is conjoined with starch in the endosperm of various grass-related grains. The prolamin and glutelin from wheat (gliadin, which is alcohol-soluble, and glutenin, which is only soluble in dilute acids or alkalis) compose about 80% of the protein contained in wheat seed. Being insoluble in water, they can be purified by washing away the associated starch. Worldwide, gluten is a source of protein, both in foods prepared directly from sources containing it, and as an additive to foods otherwise low in protein.

The seeds of most flowering plants have endosperms with stored protein to nourish embryonic plants during germination. True gluten, with gliadin and glutenin, is limited to certain members of the grass family. The stored proteins of maize and rice are sometimes called glutens, but their proteins differ from gluten.